Pork 'n' kraut 'n' 'at

Chances are, if you live in this region, you're having some kind of pork and sauerkraut.

And that would please the makers and marketers of SnowFloss, from the Fremont Company in Fremont, Ohio, that knows how we up in here eat.

They enlisted a Pittsburgher -- Jon Lindsay, executive chef at Jerome Bettis Grille 36 on the North Side -- to present a recipe for the dish on a video. "The recipe utilizes specialized dry rub and searing techniques to develop and seal in a unique interplay between the pork and sauerkraut," the company notes. You can watch and learn at its site, sauerkrautrecipes.com.

Or you can just follow the printed version below.

It does look good.

I myself might try a version of the dish that my buddy Miriam Rubin recently tested for the Food & Flavor section from "The Essential James Beard Cookbook." You can find it on the PGPlate recipe finder. She also tested a fresh recipe for Hoppin' John, another classic good-luck dish. I'll be making my own black-eyed-peas dish with lots of greens -- Lacinato kale currently chilling under the snow in my garden. I could use all the luck and money I can attract in 2013.

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